Combine biscuit crumbs, egg and butter then mix well. Spread to the edges of the tin and push firmly in. Refrigerate until needed.

Filling: In a large bowl combine cream cheese, sugar, flour, eggs and yolks. Mix together thoroughly. Add cream and mix only enough to blend together.

Cheesecake: Preheat the oven to 230 degrees C.

Pour filling into the prepared base and bake in preheated oven for 10 minutes.

Reduce temperature to 110 degrees C and continue to bake for 50 minutes. Turn oven off, but leave the cheesecake in for another hour. Don't worry if it looks a little jiggly in the centre. Chill overnight before serving.